Thursday, March 22, 2012

Gluten Free Girl Scout Cookie Brownie Bars Recipe

We're learning a method today, as well as making a recipe.  Come join the fun!

One of the things I've loved about watching Rachael Ray over the years is that she always says "I'm teaching you a method - switch things out and around based on what you have on hand."  Today we are following that model.

Over the past few weeks while blog-hopping, I've seen several take-offs on Girl Scout Cookies.  While sinfully delicious, and supporting a worthwhile cause, alas the cookies are not gluten free.  Here's a way that you can still enjoy the flavors of them and be safe.  By the way, to still help your local scouts, make a cash donation to a troop.

We'll start today with my all-time favorites - the Samoas (TM)  - aka Caramel Delites(TM).

SPH Girl Scout Cookie Brownie Bars
1 box Betty Crocker Gluten Free yellow cake mix
1/2 cup melted butter
1 box Betty Crocker Gluten Free brownie mix
1 12 oz. jar Smucker's caramel ice cream topping (get the kind in the glass jar)
1 cup toasted coconut

Preheat oven to 350.  Mix cake mix and butter til crumbly.  Press into a 9x13 pan.  Bake for about 6-8 minutes.  If you need to toast your coconut, now is a good time to get it in the oven to do some multi-tasking.  Meanwhile, make brownie mix according to package directions.  Spread carefully over cookie crust.  You may want to use an offset spatula for this.  Back in the oven she goes, for another 25 minutes or til a skewer inserted in the center comes out clean.  Again, if you didn't think about it til now, this would be a good time to toast your coconut.  So the brownies are done - let them cool for a abit - just so they are still warm enough to melt your caramel.  Drizzle caramel sauce over the top of them, then sprinkle with your toasted coconut.

So let's take move on down the cookie line-up...

Trefoils - Do just the yellow cake mix, but use 1 cup of melted butter and add an egg.  Bake as above, but without the brownies and other toppings.  Cut into squares.
Lemon cookies - Do the yellow cake, 1/2 cup butter, one egg, some chopped candied lemon peel and 1 teaspoon lemon extract.  Add a little yellow food coloring if desired.  You can also make a quickie lemon glaze with a little vanilla frosting and some lemon extract and spread it on while these after they are out of the oven a few minutes.  Again, make these as just cookies - no brownie mix.  Unless you like chocolate and lemon together.  Or do them with candied orange peel and orange extract.  And then, if you have one of those really sophisticated palates that likes chocolate and orange, you could do the brownies.
Thin Mints (TM) - Use chocolate cake mix, 1/2 cup butter.  For the brownies, make per package directions and add 1 teaspoon mint exract.  Top with hot fudge.  Try not to make yummy noises too loudly while eating these.
Tagalongs (TM) - Yellow cake mix, 1/2 cup melted butter.  Bake as above.  When cooled a bit, CAREFULLY spread with melted peanut butter, then spread brownie  mix over top.  Top with your choice of more peanut butter or hot fudge.  Or both.  Hey, life's short!

These should definitely help with those cookie cravings - grab a glass of milk and enjoy!

 Recipe linked to Very Good Recipes


Jackie said...

These sound really yummy, thanks for sharing your recipe! :)

Michaela @ said...

These sound like a wonderful way to enjoy the tastes of Girl Scout cookies GF!